At our brewery, we believe that to create great sake, sometimes it’s necessary to embrace inefficiency. We insist on traditional methods, such as washing rice in small batches, brewing at low temperatures for ginjo sake, and using wooden presses for sake extraction. We use rice polished to 60% or more and exclusively use Hyogo Prefecture’s Yamada Nishiki. Our unfiltered, pure rice sake is bold and dry, with a rich, full flavor that pairs well with any dish without being overshadowed.